Michel-not Lager
My intention of brewing 1519 Barker Exportbier was to capture the essence of how I remember my favorite beer in college, Michelob.
As discussed in In Search of Michelob, if was not until after I brewed the beer that I actually did any research on how to recreate the beer ... and I came across an article How to Brew a Reconstruction of the Original Michelob Beer.
While I was extremely happy with the design of 1519 Barker Exportbier, I decided I wanted to try brewing something closer to Jack Horzempa's recipe.
The recipe isn't exact to Jack's, but pretty close.
We'll see how it turns out.
| Michel-not Lager --- Batch 1 |
| Style | Czech Premium Pale Lager | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.60 gal | |||
| Brewhouse Efficiency | 65.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.050 SG | Estimated FG | 1.011 SG | ||||
| Recipe Bitterness | 36.7 IBUs (Rager) | Alcohol by Volume | 5.0 % | ||||
| BU : GU | 0.740 | ||||||
| Recipe Color | 3.7 SRM |
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| Measured OG: | Measured FG: | ||||||
| ADF: | Measured ABV: |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.83 gal | Denver, Colorado | Water | 1 | - | - |
| 6.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 2.00 g | Baking Soda (Mash) | Water Agent | 3 | - | - |
| 2.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
| 2.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 5 | - | - |
| 2.00 tsp | Lactic Acid (Mash) | Water Agent | 6 | - | - |
| 11 lbs 4.0 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 7 | 100.0 % | 0.88 gal |
| 1.000 oz | Magnum [12.60 %] - Boil 35.0 min | Hop | 8 | 32.4 IBUs | - |
| 1.000 oz | Saaz [2.00 %] - Boil 15.0 min | Hop | 9 | 2.2 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 10.0 mins) | Fining | 10 | - | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 11 | - | - |
| 1.500 oz | Saaz [2.00 %] - Boil 5.0 min | Hop | 12 | 2.1 IBUs | - |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 13 | - | - |
| 1.500 oz | Saaz [2.00 %] - 0.0 Days Into Aging for 5.0 Days | Hop | 14 | 0.0 IBUs | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 31.70 qt of water at 158.5 F | 152.0 F | 45 min |
| Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
| Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains,
and prepare to boil wort
Based on recipe in the article: https://www.morebeer.com/articles/Brewing_Original_Michelob_Recipe
If harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=83,Mg=8,Na=21,SO4=88,Cl=87,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower from 5.7 to 5.4.
Mash and boil as directed
Chill to around 50 degrees. Rack to fermentor and add pitch yeast. Ferment between 50 and 55 for one week. Then, let temperature rise to ambient.
Keg. Include dry hops in hop filter in the keg.
Add gelatin after a day or two in the refrigerator.
Carbonate and drink.
Brewing Record
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| Pre-boil OG | (1.045 SG) | Pre-boil Vol | (6.60 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
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